Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 24 \N | Dried cayenne |
| \N \N | Or japone chiles |
| 4 tablespoons | Salt |
| 1 quart | Water |
| \N \N | Oil |
Make a brine from the salt and water. Soak the chiles for an hour in the brine. Heat a good quantity of oil. When it's very hot, deep fry the chiles until they are crisp. Drain, salt and serve.
This is the simplest way to fix dried chiles. I am told it is eaten as a snack at movie theaters in Sri Lanka. Since I've never been there, I don't know if it's true. -- David Cook WALT